Hey everyone, hope you are having an amazing day today. Today, we’re going to make a special dish, brad's chicken breast w/ asparagus and hollandaise. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
This way it is thinner, and will not dry out. Sprinkle both sides with Mccormick 's seasoning. Add lemon juice, dry mustard and Tabasco to yolks.
Brad's chicken breast w/ asparagus and hollandaise is one of the most favored of recent trending meals on earth. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. Brad's chicken breast w/ asparagus and hollandaise is something that I’ve loved my entire life. They are nice and they look wonderful.
To get started with this recipe, we have to first prepare a few ingredients. You can have brad's chicken breast w/ asparagus and hollandaise using 7 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Brad's chicken breast w/ asparagus and hollandaise:
- Make ready 1 chicken breast
- Get 4 Oz asparagus
- Make ready Olive oil
- Make ready Mccormick's worchestershire pub burger seasoning
- Make ready 1 cup prepared hollandaise sauce
- Take slices Provalone cheese
- Get Paprika
Try a recipe for boneless chicken breasts with a rich buttery Hollandaise sauce, served with hot cooked rice and steamed vegetables or salad. The chicken breasts may be poached in water or seasoned lightly with salt and pepper and then sauteed in butter until browned and cooked through. The best Asparagus Stuffed Chicken Breast Recipe! Chicken breasts stuffed with asparagus, sun-dried tomatoes, and mozzarella cheese, and baked in the oven.
Instructions to make Brad's chicken breast w/ asparagus and hollandaise:
- Butterfly chicken breast in half. This way it is thinner, and will not dry out. Sprinkle both sides with Mccormick's seasoning. Let sit for a half hour.
- Meanwhile heat a griddle. Cut off the tough end of the asparagus. Add a little oil. Add asparagus and season with salt and pepper. Cook turning often until tender crisp.
- Heat a LG fry pan on med low heat. Add a little oil. Lay chicken flat in the pan. Fry until golden brown on one side. Flip over. Add a tbs of butter. Baste with the melted butter. Cook until just done. A couple minutes before taking chicken out of the pan, add cheese on top so it can melt.
- Plate chicken add asparagus. Fold chicken in half. Top with hollandaise. Sprinkle with paprika. Serve immediately. Enjoy.
For the hollandaise: Melt the butter and skim off the foam. Toast the bread, then cut out circles, brush with remaining butter and place on the baking sheet, Top the toast with chicken, orange fillets and asparagus and finish with the hollandaise sauce. Leave enough to stuff the chicken breasts. Top with piece of provolone and three stalks of asparagus, then fold the chicken over enclosing the filling. Season the outside of the chicken breasts with salt, pepper, garlic powder, and.
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